Food Technology

Curriculum Intent

curriculum intent food.pdf

 

Year 7

curriculum sequencing year 7.pdf

 

   

 

Year 8

 

curriculum sequencing year 8.pdf

 

 

Year 9

curriculum sequencing year 9.pdf

 

  

 

 

KS3 Assessment

ks3 key assessment pieces 23 24 1 1 .pdf

 

Year 10

curriculum sequencing year 10.pdf

 

 

Year 11

curriculum sequencing year 11.pdf

 

 

 

 

Year 12 and 13

Units Taught

  • Meeting nutritional needs of specific groups
  • Current issues in food science and nutrition
  • Food spoilage and bacteria 

 

Main Skills Developed

This course focuses on developing knowledge in food science and nutrition, it looks at the different needs of specific groups of people and how diet related health problems can be addressed. In year 13 students complete and independent research product on a current issue of their choice within the food industry, students also must complete a risk assessment to suit a food safety brief. Students complete high level practical’s during the two year course and get to experiment with different flavours and cuisines.

 

How can parents help to support learning?

Encourage students to cook at home, design and develop existing recipes to your tastes and requirements. Take an interest in labelling and discuss ingredients. Watch cookery programmes and take an interest in health issues that are in the news.

 

Useful Websites

www.bbcgoodfood.co.uk

www.britishnutitionfoundation.co.uk

 

Extra-Curricular opportunities

Work experience within the community

 

SMSC & British Values 

  • We study a variety of cuisines
  • We discuss sustainability and food production
  • We cook dishes from around the world
  • Animal welfare
  • Food choices